Forno Brisa is a bakery in Bologna.
Editorially verified May 19, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Five shops citywide; the Galliera flagship has the widest carte and the Mazzini branch the longest hours. The sourdough loaves sell out by 14:00.
Day trip · 10 hours
Do not miss this one-of-a-kind tour. In one day, you will visit the best production Italy can offer: a prosciutto factory, a Parmigiano Reggiano dairy producer, and a ...
Guided tour · 2 hours
Indulge in Italy’s food capital! Choose our deep-dive 3-hour feast for locals' favorites, or our punchy 2-hour express tour for iconic bites and wine. Savor pasta, age...
2 hours
Enjoy a fun pasta cooking class in a local home with a certified home cook. Learn local recipes and taste everything you make with some delicious wine.
Address: Via Galliera 34/B, 40121 Bologna BO
Regina di Quadri in Bologna's Centro Storico is the modern pasticceria with the sfoglia-leaved pastries, the Bolognese tradition of certosino di Bologna.
Worth the queueSfoglia, Bolognese pastries
TipThe morning pastries arrive at 07:30 and the gelato counter opens at 11:00. Cash and card both fine; the bar standing counter is locals' price tier.
Pasticceria Impero on Via Indipendenza in Bologna is the 1920s-founded pasticceria with the morning sfogliatella ricciu, the Bolognese certosino at Christmas.
Worth the queueSfogliatella riccia
TipThe sfogliatella riccia is the morning order; the Christmas certosino opens in November and sells by the loaf. Counter-stand and table both work.
Il Forno di Calzolari at the Via Marchesana shop in Bologna's Centro Storico is the city outpost of the Monghidoro Apennine forno, with the Pane di.
Worth the queuePane di Monghidoro
TipThe Pane di Monghidoro arrives mid-morning and sells out by 13:00; ask for the crescente and a slab of focaccia for a walk-back-to-the-piazza lunch.
Gelateria Stefino Bio in Bologna's Bolognina district is the 100 percent organic gelateria with the small-batch daily-changing carte, relocated.
Worth the queuePistachio, mascarpone-fig
TipThe gelato is small-batch and the flavour list rotates daily; the pistachio runs Tuesday through Sunday.
Cremeria Funivia in Bologna's Piazza Cavour is the long-running gelateria with the daily-changing carte rooted in Emilian produce, the strong pistachio.
Worth the queuePistachio, ricotta-fig
TipThe pistachio uses Bronte DOP and the carte rotates seasonally; the queue thins after 21:30 most evenings.
Atti in Bologna's Quadrilatero is the 1880-founded salumeria-and-pasticceria with two adjoining shops on Via Caprarie, slicing mortadella to order and baking.
Worth the queueMortadella di Bologna IGP
TipThe bakery counter runs from 07:30; mortadella slicing takes 5 minutes per order and the queue thins after 11:00. Cash and card both fine.
